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Parmesan Crusted Chicken Sheet Pan Dinner (Easy, Crispy & Ready in 40 Minutes)

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A one-pan wonder featuring crispy Parmesan crusted chicken breasts, roasted with tender vegetables. Perfect for busy nights, this dish is hearty, flavorful, and quick to clean up.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts

  • 1 cup panko breadcrumbs

  • ½ cup freshly grated Parmesan cheese

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp Italian seasoning

  • ½ tsp salt

  • ¼ tsp black pepper

  • 3 tbsp olive oil (divided)

  • 1 lb baby potatoes, halved

  • 2 carrots, sliced

  • 2 cups broccoli florets

Instructions

  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  • Mix panko, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl. Stir in 1 tbsp olive oil.

  • Pat chicken dry. Brush with olive oil and press into breadcrumb mixture to coat both sides. Place on one side of the baking sheet.

  • Toss potatoes, carrots, and broccoli with 2 tbsp olive oil, salt, pepper, and Italian seasoning. Arrange around the chicken.

  • Roast for 25–30 minutes, until chicken reaches 165°F internally and crust is golden.

  • Broil 2–3 minutes for extra crispness if desired. Let rest 5 minutes before serving.

Notes

  • For added flavor, add lemon zest to the breadcrumb mix.

  • Substitute veggies based on season (zucchini, asparagus, Brussels sprouts).

  • Leftovers keep in the fridge for 3–4 days and reheat well in the oven or air fryer.

Find it online: https://dishloomz.com/parmesan-crusted-chicken-sheet-pan-dinner-easy-crispy-ready-in-40-minutes/